Michi's hearty overnight rolls from the roaster

Ingredients for 1 servings:

• 100 g rye flour type 1150
• 300 g spelt flour type 630
• 14 g fresh yeast
• 150 ml water, room temperature
• 120 ml buttermilk, room temperature
• 1 tsp honey or sugar beet syrup
• 1 tsp, heaped baking malt
• 1 tbsp white vinegar
• 1 tbsp oil
• 1 tsp, heaped salt

Instructions

Working time approx. 30 minutes; Rest time approx. 13 hours; Cooking/baking time approx. 35 minutes; Total time approx. 14 hours 5 minutes

for 8 rolls

Place the flours in a bowl of a stand mixer fitted with a kneading function. Mix in the malt and salt. Make a well in the mixture, crumble in the yeast, and drizzle with the honey. Mix the water and buttermilk. Ensure the mixture is lukewarm; too hot would damage the yeast. Pour the buttermilk mixture into the well and gently stir in a little with a spoon. Push the flour from the edge slightly towards the center of the liquid and let it bubble for 15 minutes. Add the oil and knead for 15 minutes using the kneading function of the stand mixer with the dough hook on speed 1. Knead by hand for at least the same amount of time to activate the gluten in the flour. If the dough sticks to the sides of the bowl while kneading in the mixer, dust your hands and work surface with flour and knead yourself. Cover the bowl and let it rise overnight in a cool place, or in the refrigerator in summer. Have the roasting pan ready the next morning. Scrape the dough from the bowl onto a floured work surface and, without kneading, shape it into a square, then gently flatten it. Using a knife or pizza wheel, cut it into 8 equal-sized, 90g pieces and weigh each. Flatten the dough slightly with the palm of your hand. You should have a small, rectangular sheet of dough. Roll it up starting at the short end. Flatten it again and roll it up starting at the short end. Roll the dough in a little flour and place it in the roasting pan. Repeat this process with all the dough pieces, placing them in the roasting pan with some space between them. Make two deep, diagonal cuts with a sharp knife or scalpel. Place a lid on the roasting pan. Either let the rolls rest at room temperature for 45-60 minutes before baking, or place the roasting pan directly in a cold oven. Set the oven to 220°C and remove the lid after 35 minutes. If they aren’t brown enough, leave them uncovered in the oven for a few more minutes. Makes 8 rolls.